I certainly enjoying throwing in a colorful variety of veggies when making soups, but sometimes keeping it simple is a welcome change. The richness of this soup will make you feel like you’re indulging while you’re getting all the healthy nutrients this soup possesses.
Sweet Potato Cauliflower Soup
- 1 large head cauliflower (the one I used was at least 7″ in diameter
- olive oil for drizzling
- Few dashes garam masala (optional)
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 2 cloves garlic
- 7 cups filtered water
First, preheat your oven to 400 °F
Cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and set aside.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.